Provençal-Style Pork & White Bean Stew
with Zucchini, Almond Rice & Scallions
- Milk
- Tree Nuts
The south of France is world-renowned for its delicious yet simple fare, which inspired this hearty pork and white bean stew infused with the region’s legendary herbes de Provence blend. Serve it over fluffy white rice studded with crisp, nutty almonds, then finish with a squeeze of fresh lemon juice and flourish of scallion greens. The result is a wonderfully warming dish that transports you right to a charming restaurant in the French countryside (the kind with linen napkins and vintage silverware).
Ingredients
1 unit
Zucchini
½ cup
White Rice
1 unit
Cannellini Beans
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
½ unit
Lemon
½ tablespoon
Herbes de Provence
10 ounce
Ground Pork
2 unit
Scallions
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add pork*, zucchini, scallion whites, garlic powder, half the herbes de Provence (all for 4 servings), a pinch of salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-6 minutes. • Stir in beans and their liquid, stock concentrates, cream cheese, and ½ cup water (1 cup for 4) and bring to a boil. Cook, stirring occasionally, until slightly thickened, 1-2 minutes. • Season with salt and pepper to taste.
• Fluff rice with a fork and stir in almonds. • Divide almond rice and pork stew between shallow bowls. Top stew with a squeeze of lemon juice and garnish everything with scallion greens. Serve with any remaining lemon wedges on the side.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique, delicate flavors, though some found it bland; a squeeze of lemon brightened it up 🍋.
- Ease of prep: Quick and easy to prepare, with generous portions that made for satisfying leftovers.
- Suggestions: Consider adding extra herbs, chicken broth, or cream cheese for more flavor. Some preferred it without rice for a richer taste.
- Leftovers: Freezes and reheats well, making it great for meal prep or busy weeknights.
- Vegetables: Try adding sturdier veggies like bell peppers or asparagus; some found the zucchini too soft.
Reviews from our home cooks
Well this was certainly different and interesting! I'm not usually much of a lavender person, and if I'd known herbs de Provence featured lavender I might not have gotten this recipe. BUT it makes for an unusual stew, delicate and creamy at the same time, very reminiscent of spring and for that props to the chefs! I had some asparagus I needed to use up so I added that to the zucchini so you know that made me happy abt the veg portion, and with 40g protein and 13g fiber a very satisfying meal overall. :)
I loved this dish. The flavor was delicious and using the bean syrup made the stew so rich.
Taste is excellent, but final cooking time for stew needs to be revised: I needed to cook at low boil for 30 minutes before the soup would stew.
Love the dip into french style flavors, and very easy to cook, and hearty at the same time, I added some bell pepper and it turned out well. Love hello fresh's stews/soups recipes very much
This was awesome. Very tasty, unique flavors. I will absolutely make this again. Would be a great fall/winter stew. Hearty, filling, and healthy!
Very fragrant and tasty spice in this recipe! I shared it with Neighbor who has been to France many times and he really enjoyed it.
We paired it with a Caesar salad mix and garlic bread. It was very easy to make, and made plenty enough for the two of us to get quite full! I like that this dish is a very good source of protein-- both animal and vegetable sources.
I think it could use a little more spices or something for flavor. Or maybe even have a spicy version. I threw some sriracha in the leftovers and liked the little zing, but chili pepper flakes or something could work.
I wasn't sure at first, but with the right amount of salt and pepper and lemon juice, it's excellent
Really liked this but needed a squeeze of lemon on top when done and some lemon zest for brightness.
